California Cookbook

Coconut chicken skewers

Los Angeles Times

By Donna Deane | Aug. 28, 2002

Sometimes the appetizers at a party can be a pitfall. Though small in size, the wedges of cheese, bowls of nuts and cream-cheese-laced bites of food can be high in calories. And you keep nibbling, because small bites are so ...
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Step 1Combine 1 cup of the coconut milk, the fish sauce, half the garlic, the curry powder, 1 tablespoon chopped mint and 1 tablespoon chopped cilantro in a bowl. Cut the bottom third off the lemon grass stalks and smash them with a cleaver, then coarsely chop. Add to the coconut mixture. Add the chicken, stirring to coat all sides. Cover and let marinate in the refrigerator overnight.

Step 2Cut the remaining 6 lemon grass pieces in half crosswise, then in half lengthwise to make 12 sticks. Cut one end of the sticks into a point to make threading the chicken easier. Wrap the sticks in plastic wrap until ready to use.

Step 3For the dipping sauce, combine the remaining 1/2 cup of coconut milk, the remaining garlic, the chopped peanuts, brown sugar, a dash of red pepper flakes, the salt and remaining 1 tablespoon each of cilantro and mint.

Step 4Heat a well-seasoned outdoor grill to high or a stove-top grill pan over high heat.

Step 5Thread one piece of chicken on each lemon grass skewer. Grill the skewers until cooked through and charred in spots, about 3 to 4 minutes per side. Serve the skewers arranged on a platter with mint leaves and lime slices. Serve the dipping sauce alongside the skewers.

Sometimes the appetizers at a party can be a pitfall. Though small in size, the wedges of cheese, bowls of nuts and cream-cheese-laced bites of food can be high in calories. And you keep nibbling, because small bites are so easy.

These chicken skewers pack a lot of flavor, so you only need one. Marinated in light coconut milk and herbs, they're then grilled and served with a sauce that uses a small amount of light coconut milk (found in the Asian aisle of well-stocked supermarkets.)

For something different, thread the chicken tenders on lemon grass sticks for grilling. Offer them alongside fresh vegetable sticks such as jicama, or a colorful array of pepper strips.

Plate and place mat from Pottery Barn.

Fish sauce can be found in the Asian aisle of well-stocked supermarkets and at Asian markets.